Directions:
- Bring all ingredients to a boil in an 8- to 10-quart heavy pot, covered. Reduce heat and gently simmer, partially covered, until chicken is very tender, about 3 hours.
- Remove chicken and reserve for another use. Pour stock through a fine-mesh sieve lined with a triple thickness of cheesecloth into a large bowl and discard vegetables. Cool stock, uncovered, and chill, covered, then scrape congealed fat from chilled stock.
- Cooks' note: · Stock can be chilled 3 days or frozen 1 month.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 450.79 Kcal (1887 kJ) | ||
| Calories from fat | 275.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.62g | 47% | |
|---|---|---|---|
| Cholesterol | 183.67mg | 61% | |
| Sodium | 511.55mg | 21% | |
| Potassium | 493.62mg | 11% | |
| Total Carbs | 3.63g | 1% | |
| Sugars | 1.75g | 7% | |
| Dietary Fiber | 1.08g | 4% | |
| Protein | 37.22g | 74% | |
| Vitamin C | 9.6mg | 16% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.1mg | 12% | |
| Calcium | 37.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 178.47 Kcal (747 kJ) | ||
| Calories from fat | 109.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.12g | 47% | |
|---|---|---|---|
| Cholesterol | 72.71mg | 61% | |
| Sodium | 202.52mg | 21% | |
| Potassium | 195.42mg | 11% | |
| Total Carbs | 1.44g | 1% | |
| Sugars | 0.69g | 7% | |
| Dietary Fiber | 0.43g | 4% | |
| Protein | 14.74g | 74% | |
| Vitamin C | 3.8mg | 16% | |
| Iron | 0.8mg | 12% | |
| Calcium | 15mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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